If cold preserves food, it also keeps bacteria very well. Rules to follow for a bacteria-free fridge.

LIMIT THE ENTRY OF GERMS

Clean fruits, vegetables and aromatic herbs soiled by soil before storing them in the refrigerator.
Remove cardboard or plastic overwraps. Often handled, they can carry many germs.
Wash your hands before storing products.

SORT

Place cooked and raw foods separately: in airtight containers, cling film or silver paper (shiny side out). A contaminated food will not contaminate the others.
Always place products with the closest use-by date (UBD) at the front.
Pay attention to expiry dates.

WATCH THE TEMPERATURE

Never store food that is still hot, which risks breaking the cold chain.
Do not overload the refrigerator to allow air to circulate and ensure good cooling.
Never leave the door open for a long time. A temperature increase doubles the rate at which bacteria reproduce.
Install a thermometer to monitor and regularly adjust the temperature.
The coldest zone (at the top or bottom depending on the appliance, check the instructions): + 4° C to + 6° C.
In the middle: between 0° C and + 4° C.
In the vegetable drawer: + 6° C.
In the door: + 6° C to + 10° C.
I get rid of bacteria in my fridge

CLEAN IT REGULARLY

Wash your refrigerator twice a month with soapy water. Rinse with vinegar or bleach water.
If defrosting is not automatic, don't forget to defrost it every three months.

BE CAREFUL WITH FROZEN FOOD

Your freezer should display between -18°C and -22°C.
Never leave frozen food in your refrigerator for more than 24 hours.
Do not defrost frozen food in the open air and do not refreeze it under any circumstances.
Identify the break in the cold chain
Place an ice cube out of its tray in your freezer. If the cold chain is broken, the ice cube melts and begins to disappear. In this case, throw everything away.